Smell when cooking

[jbwright]

Read thru the threads. Sounds like you have experience with butchering, so a gland getting missed seems unlikely.

I’d put it on the stress (therefore the hormones) secreted via a slow death. The best tasting deer are the quick kills with quick removal of guts. Do that and you’re on the way to great meals (after aging of course).

 

[buddys1974]

Read thru the threads. Sounds like you have experience with butchering, so a gland getting missed seems unlikely.

I’d put it on the stress (therefore the hormones) secreted via a slow death. The best tasting deer are the quick kills with quick removal of guts. Do that and you’re on the way to great meals (after aging of course).

I agree. It was buddys sons first bow kill. Unfortunately shot high and spined it. Just wish I knew which packages would stink and what ones wouldn't!

 

[ScreamingPotato]

It's the way it died, comes out stronger in the ground for whatever reason. My son had an antelope that was like that and we're currently eating a deer my wife shot 3 times that's the same way. Smells horrible cooking the ground but after it's done the ground tastes fine. It's weird. Both that antelope and wife's deer didn't die as quickly as normal and both of their other cuts of meat were fine. The antelope the ground was inedible but the deer ground tastes normal.

 

[j3h8]

You said you washed the cavity out. Was it gut shot? Other than the guys being punctured, I've never needed to rinse out the cavity. Water is a bacteria haven.

 

[jbwright]

I agree. It was buddys son’s first bow kill. Unfortunately shot high and spined it. Just wish I knew which packages would stink and what ones wouldn't!

I’m doubtful this would work, but maybe try a salt brine for a few hours with a batch before you brown the meat